bacon

It’s July. Summer is in full swing. Is it just me, or does it seem like summer took forever to find us, and now it feels like it’s already half way done? Aaagghh!

Typically, I loose my zest for cooking right about now. It’s usually just too muggy and hot to pull out the pots and pans and cook big meals. The sun and heat seem to drain my appetite, and suddenly we’re surviving on salads and some form of grilled meat on the bbq. But so far, this season, it hasn’t been the case. We haven’t really had a run of hot and heavy days that make the idea of turning on the stove unbearable. So until that happens. I will make the most of my kitchen.

We’ve started a new cookbook for the Rainy Day Cookbook Club with Deborah Balint. She has brilliantly chosen ‘Eat Delicious’ by Dennis Prescott for this month. It’s brilliant on a few levels. I already had the book! Everything I’ve made from it has turned out perfectly. The photography is uber amazing. He’s a fellow Canuck! And is super friendly on top (having met him personally, and listening to him speak on improving our own photography skills) His book has something for everyone. Breakfasts; BBQ: Burgers, Pizzas; Asian and Vegetarian, Chicken Wings (a personal favourite) and even some stellar desserts. I hope, that after sharing a few of my favourite recipes from the book, you may be inspired to grab a copy for yourself and start cooking!

For my first official recipe for the cookbook club, I decided to try out Dennis’ Maple Bacon Scones. I adore bacon in all it’s forms. And maple syrup, well, come on- Canadians are weaned on it! But together, they are beyond amazing. It’s the whole sweet ‘n salty, crisp and smooth, tension of contrasts that is such a winner.

His scone base is wonderful. Tender, just sweet enough, and easily switched up if you want to use it for other applications. He calls for 1/2 cup of heavy cream in the recipe. I had some creme fraiche in the fridge that needed using up, so I subbed in this, as well as about 2 tbsp of the cream to make up the total amount.

He has us bake off 8 double smoked bacon strips glazed with maple syrup. Do you realize how hard it was not to eat those finished strips before I could crumble them up for the scones!!!? But I did. And almost baked off another batch just for me. These, plus chopped walnuts (or pecans) and lemon zest get added to the batter. I went with the pecans because my bag of walnuts was at the bottom of the freezer, and I was too lazy to move everything to get to them. The pecans were great. But I think the earthier walnuts would appeal to me even more- there’s something about their slight bitterness that I like.

While the finished scones are cooling on a rack, the glaze is whipped up. This can be done in a bowl with a spoon if you don’t feel like dirty-ing up your mixer again. Just icing sugar, maple syrup, melted butter and vanilla extract. I love the butter addition- I’m weird- I wish I had salted butter on hand, but I didn’t so I added just a smidgen of kosher salt, to bring out the buttery-ness in the glaze. That salt, plus the sprinkling of bacon on the glaze made my salt tooth very happy!!

It’s a great scone to have on hand for breakfast or brunch. But a little prep is needed. Because you are baking and then cooling the bacon, all of which can take about almost an hour, I would do this ahead of time next time I make them. Even baking them off the night before, and then crumbling them in the morning before starting on the batter will help out immensely. Then you won’t have to wait as long to actually eat one of these beauties. They kept very well in a sealed container on the counter for the next day. Dennis tells us that they will keep this way for yet another day (I wouldn’t know- they were all gone!)

These are perfect year round. I can see serving these on an Autumn brunch table with steaming hot cafe au lait, and eggs benny etc. Truly they are ‘awesome’! Or how about in the evening with a bourbon!? Oh yeah baby!

Love Jen.

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Maple-Bacon Scones

One of the best flavour combos ever, maple syrup and bacon get married in and on a lovely tender scone, perfect for breakfast or as treat with a coffee. Or bourbon!

Course
Breakfast

Prep Time1hour

Cook Time30minutes

Total Time1hour30minutes

Servings8

Ingredients

Scones

8smoked bacon slices

1/2cupplus 2 tbsp pure maple syrup

3cupsAP flour, plus more for dusting

1 1/2tspbaking powder

1/4tspbaking soda

1/2tspkosher salt

1/2cup(1 stick) cold butter, cut into 1/2 inch cubes

1/2cupchopped walnut pieces, or pecan pieces

2tsplemon zest

1/2cupheavy cream

1large egg

Maple Glaze

1cupconfectioners sugar

3tbsppure maple syrup

3tbspmelted butter

1/2tsppure vanilla extract

Instructions

Preheat the oven to 350F

Line two baking sheets with parchment paper

Lay the bacon strips on one of the sheets and base them with 2 tbsp of the maple syrup. Bake 25-30 minutes, turning halfway through until nice and crispy. Transfer them to a wire rack to cool for 20 minutes, flipping them half way through so that the sugar doesn't make them stick to the rack.

Into the bowl of a stand mixer fitted with the paddle attachment, sift the flour, baking powder, baking soda and salt. Mix briefly. Add the cold butter and turn the mixer on to low and beat for 20 seconds or so.

Crumble 4 strips of the bacon into the bowl.

Add the walnuts and lemon zest and mix together.

In a medium bowl, whisk the cream and egg and remaining 1/2 cup of maple syrup. Pour this mixture into the dry mixture and beat on medium speed until the dough just comes together, about 1 minute. Do not overwork the dough.

Transfer the dough onto a floured surface. Dust the top of the dough and use a rolling pin to 'pound' it softly into a 12 inch square (or there about)

Fold into thirds, and then take this folded letter shape and fold in half. Gently pound and then roll into another 12 inch diameter and about 1 inch thick. Don't overwork- just do what you need to, to get this shape.

Slice it into 8 pieces, like a pizza.

Transfer these pieces to the second parchment lined baking sheet.

Bake for 25-30 minutes, or until golden brown and the kitchen smells divine.

Transfer to a cooling rack for 20 minutes.

Meanwhile, make the Glaze.

In a bowl (or using the stand mixer with the paddle attachment again) beat the confectioners sugar, maple syrup, butter and vanilla, along with 1 tbsp of water until smooth.

Crumble the remaining 4 bacon strips into small pieces.

Top each scone with 2 tbsp of the glaze and then sprinkle each with some of the candied bacon.

These are best served immediately. But they will last another 2 days if kept in an airtight container at room temperature

Recipe Notes

I cut my scones into rectangles and cut out 10 scones. I thought it best not to make them too large, since they would be rather rich! I'm glad I did. More to share, and the perfect size with a cup of coffee!

Summer is in full swing here in Ontario. And it’s about time!! We had such a dismal Spring, that we thought Summer would never get here. But it has, and life is good!

With summer comes all the fresh produce that grows so well around Toronto. We have access to some of the best produce in the country. Between the Holland Marsh and the Niagara region, we are surrounded by amazing farms, orchards, and vineyards. And thankfully, the farmers lovingly bring their wares down to almost every neighbourhood farmers market for us all to enjoy.

It’s really hard to go to the market and not come home with more than we need. I mean, there are only two of us, and it’s not like I have a cold cellar or walk in freezer. So why can’t I just purchase what I need for the week? I’ll tell you why. It all looks so GOOD! It’s hard to stop with just the tomatoes and kale we may use this week, when the peppers, radishes, carrots and herbs all looks so tempting. I’m getting better at it though. Self discipline is an ongoing project.

It’s the beginning of July and we’re now at the official start of summer- Canada’s long weekend! I started thinking about how I could take all our Canadian produce and create an twist on an iconic Canadian cocktail: the Bloody Caesar. Yes, that misunderstood drink (as far as the rest of the world goes) but most beloved here in our land. I’ve given you the recipe for a classic Caesar here, but this time I wanted to take it out of it’s comfort zone. This would be a shrimp, chorizo and rice dish. But with the classic Caesar flavours. Kind of like a paella, but instead of plain stock, Clamato juice or Caesar mix would help fluff out the rice. The seasonings would be all the spices and heat that we have come to expect from our Bloody Caesar. And instead of a stalk of celery sticking up in the glass, celery, olives and onions would be in the pilaf itself. Add some spicy meat (‘cuz life is better with some spicy meat in it!) and it’s a great dish for the family or for entertaining. Perfect for a Canadian summer’s eve, or even later in the year when we start to think of getting cozy.

Since this dish is almost like a paella, then why not pull out your paella pan, dust it off and put it to good use. What, you don’t have a paella pan or braiser? Well, thankfully, if you’re in Canada, you can actually win the perfect pan right now!! I’ve partnered with All-Clad to share their stunning 3 quart Copper Core Sauteuse with Domed Lid with one of my lucky Instagram followers.

All-Clad has outdone themselves with this superior product line. With the copper core, you are getting superior cooking, and even heat retention. This pan’s shape is perfect for all sorts of things. It can be used for sautéing, braising, simmering, stewing etc. It is wide and shallow, giving more surface area to work with. I personally like this shape better than your typical stock pot or dutch oven. Especially if you are browning meat and then settling it in liquid to cook. If the pot is too narrow, then the pieces of meat end up getting piled on top of each other, causing the ones at the bottom to cook differently from the ones at the top which may not get covered with the liquid properly. And what makes this pan even better? It looks gorgeous, with sturdy, comfortable handles at either end- so it’s perfect to bring right to the table. You want this pan!! Go to my Instagram account to see how you too could have a gorgeous pan that is great not just for Bloody Caesar Shrimp and Rice, but for braising or stewing all sorts of yummy dishes. Hope you win!!

Love Jen

Below are the Terms and Conditions of the Giveaway:

The promoter is: All-Clad

The contest is in no way sponsored, endorsed or administered by, or associated with Instagram

Closing date for entry will be Thursday July 6, 2017 at 5:00PM EST. No responsibility can be accepted for entries not received for whatever reason.

Contest open to person 18 years of age and older.

Contest limited to Canada residents only.

The prize is as follows: one All-Clad 3 quart Copper Core Sauteuse Pan with Domed Lid.

Winner will be chosen at random, notified by DM on Instagram and announced on Instagram on Friday, July 7, 2017.

If the winner cannot be contacted or does not claim the prize within 14 days of​
notification, All-Clad reserves the right to withdraw the prize from the winner and pick a replacement winner.

The winner will inform the promoter when and where the prize can be delivered to a Canadian address.

By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.

The winner’s name will be available 28 days after closing date by emailing the following address: jenniferemilson@rogers.com

All entries must have open and public Instagram accounts for verification of following terms.

Entry into the competition will be deemed as acceptance of these terms and conditions.

Print

Bloody Caesar Shrimp and Chorizo Pilaf

All the classic flavours of Canada's cocktail in a zesty pilaf of shrimp, chorizo, veggies and spices. Perfect for a crowd!

Course
Main Course

Prep Time10minutes

Cook Time30minutes

Total Time40minutes

Servings6

Ingredients

1tbspolive oil

2strips bacon, diced

3/4cupdiced onion

2garlic cloves, minced

3/4cupdiced celery

3/4cupdiced pepper, green or red

3/4cupdiced tomatoes and liquids

2tspprepared horseradish(or more to taste, depending on if your Caesar mix is spiced or not)

1tspWorcestershire sauce

1/2tspkosher salt

1/2tspfresh cracked pepper

1/2tspcayenne pepper

1 2/3cupslong grain rice

1 1/4cupschicken stock

1cupClamato juice or Caesar Mix

1lbdry cured spicy or hot chorizo, sliced

12extra large Tiger shrimp, shelled and deveined

1tspof hot pepper flakes

1/2lemon, juiced

2tbspfresh parsley, chopped

1/4cupsliced green or kalamata olives

Instructions

Heat 1 tsp of the olive oil in a wide shallow pan (with a lid) at medium heat. Add the bacon and stir until just crispy.

Raise the heat to medium high. Add the onions and sauté until just tender.

Add the garlic and stir for 30 seconds.

Add the celery and pepper. Stir for about 5 minutes until just tender. Add the extra 2 tsp of oil at this time as well.

Add the tomato and juices, the horseradish, Worcestershire sauce and salt, pepper and cayenne pepper, and stir to blend.

Add the rice and stir to coat evenly.

Add the chicken stock and the Caesar mix or Clamato juice. Bring to a boil.

Once the liquids are bubbling, nestle the shrimp into the rice, and toss the chorizo around the rice.

Cover and reduce the heat to minimum. Let it simmer away for 30 minutes.

Uncover and check to see if the liquid has all been incorporated into the rice. If not, conitnue to cook for another few minutes, uncovered.

Before serving, fluff with a fork, sprinkle with the hot pepper flakes, lemon juice and parsley. Toss sliced olives over the entire dish.

Recipe Notes

Please get extra large shrimp. Any smaller, and you run the risk over overcooking them before the rice is finished cooking.

If you can't find Clamato Juice or Caesar mix, you can use clam juice, seafood stock, or even Bloody Mary mix. If any of these are unseasoned, you may want to increase the horseradish, Worcestershire sauce and hot pepper flakes.